Roasted Cauliflower & Pumpkin Bowl

Roasted Cauliflower & Pumpkin Bowl

with Pearl Couscous & Hazelnuts

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Cauliflower tends to get shunted to the back of the school photo – it’s not exactly a scene-stealer. But dress it up with a little bit of chermoula spice and pair it with colourful veggies on a bed of pearls (couscous), and ta-da! Turns out cauliflower is quite the star after all.

Unfortunately, this week's feta was in short supply, so we've replaced it with yoghurt. Don't worry, the recipe will be just as delicious!

Tags:Low Calorie
Allergens:GlutenTree NutsMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 portion


1 unit

red onion

1 unit


1 packet

peeled & chopped pumpkin

1.5 sachet

chermoula spice blend

1 packet

pearl couscous

(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)

1 sachet

vegetable stock

1 packet


(May be presentTree Nuts, Milk, Peanuts, Sesame, Soy, Gluten)

1 bunch


1 packet

roasted hazelnuts

(ContainsTree NutsMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy, Gluten)

1 packet


(ContainsMilkMay be presentCrustacea)

1 clove


Not included in your delivery

olive oil

1.25 cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2040 kJ
Fat13.7 g
of which saturates2.6 g
Carbohydrate69.7 g
of which sugars27.3 g
Protein16.7 g
Sodium980 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the cauliflower into 2cm florets. Slice the red onion into 2cm wedges. Cut the beetroot (unpeeled) into 1cm chunks. Finely chop the garlic (or use a garlic press).

TIP: Cut the veggies to the correct size so they cook in the allocated time.


Place the cauliflower, onion, beetroot and peeled & chopped pumpkin on an oven tray lined with baking paper. Add a generous drizzle of olive oil, a pinch of salt and pepper and sprinkle with the chermoula spice blend (see ingredients list). Toss to coat and roast until tender, 20-25 minutes.

TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.


While the veggies are roasting, heat a generous drizzle of olive oil in a medium saucepan over a medium-high heat. Add the garlic and cook until fragrant, 1-2 minutes. Transfer the garlic oil to a small bowl and allow to cool for 5 minutes. Bring the saucepan back to the heat, add the pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water, vegetable stock and currants. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water is absorbed, 10-12 minutes. Transfer to a large bowl.


While the couscous is cooking, roughly chop the parsley and roasted hazelnuts. Add the yoghurt to the bowl with the garlic oil and whisk to combine. Season to taste with salt and pepper. Set aside.


Add the roasted veggies and 1/2 the parsley to the bowl with the couscous. Toss to combine.


Divide the roasted veggie pearl couscous between bowls. Sprinkle with the hazelnuts. Garnish with the remaining parsley and drizzle with the garlic yoghurt.